Walnut and cashew nut 'mince' tacos
Serves 4 generously
- 1 1/2 cups raw walnuts
- 1 cup raw cashew nuts
- 1 medium onion - finely diced
- 1 large garlic clove - finely diced
- 2 medium-large carrots - peeled and grated
- 1 ½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- Couple of pinches cayenne pepper (optional)
- 2 tablespoons tamari or soy sauce
- 2 tablespoons tomato paste
- 1 cup water
- ¼ cup olive oil for sautéing
- Cracked black pepper
Place the walnuts and cashews into a large bowl and cover with boiling water.
Leave for 15 minutes. Drain, rinse and then chop finely. It's ideal to do this in a food processor if possible so that the texture is even.
Heat the olive oil in a sauté pan over a medium heat. Add the onion and garlic.
Sauté for 5 minutes gently until the onion is translucent and tender. Add the carrot, turn the heat up to high and cook until carrot is very tender and a bit caramelised.
Add the spices and oregano and cook for a further minute. Add a little more oil if the pan is too dry. Toss the chopped nuts through the spices, along with the tamari, tomato paste and water.
Sauté over a medium heat for 5 minutes - 8minutes until the mix is darker and the flavours have had a chance to meld.
Season with cracked black pepper and some sea salt to taste.
Leftover nut mince can be stored in an airtight container in the fridge for up to 4 days. Gently reheat it in a sauté pan. Add a little water as needed to loosen it.
To serve: Soft corn tortillas, avocado, coriander and your favourite fresh salad ingredients